The ISO 22000 standard is compatible and harmonized with other international management system standards, including ISO 9001. It is ideal for integration with existing management systems and processes. 

ISO 22000 is applicable to all organizations directly or indirectly involved in the food value chain. This includes producers of packaging or detergents, suppliers of cleaning services, pest control, or industrial laundry services. It allows assessment and demonstrates conformity of the product in relation to food safety and control of food safety hazards. The standard ensures food safety from farm to fork based on these generally recognized key elements:

• Interactive communication: An innovative and essential factor for risk management. A structured informative flow in every direction, internally and externally. It guarantees effective control of hazards.
• HACCP (Hazard Analysis & Critical Control Points) principles: The basic methodology to plan safe production processes which are appropriate for every individual company, without unnecessary bureaucracy.
• System management: The control of the interaction between the system’s elements guarantees efficiency and the effectiveness of the system.
• Prerequisite programs: Good Manufacturing Practices, Good Hygiene Practices, Good Agricultural Practices, including equipment and buildings maintenance programs and procedures, and pest control programs, are the pillars on which a HACCP system is based.